This Thai chicken salad with peanut dressing is quick, easy, and fresh. A great way to use leftover or rotisserie chicken! Ready in about 20 minutes.
This post was originally published on June 16, 2017. I've updated the recipe, photos, and write-up to make it better.
Tender chicken, crunchy cabbage (I used a pre-bagged coleslaw mix), a moreish peanut-lime-ginger dressing, red bell peppers, scallions, and chopped peanuts make for one tasty and flavor-packed salad! This salad is super simple to make, and it's sure to be a hit with the whole family.
This is quite a large salad. I'd say it serves four as an entree, but you could easily feed up to six people depending on how much they eat/if you serve it with something else.
Love cabbage-based salads? Try my Simple Creamy Coleslaw Recipe.
Recipe notes & tips:
- If you don't want to buy pre-bagged coleslaw mix, you can cut up/shred your own cabbage and carrots.
- Cucumber would be a great addition to this salad! I was going to add it but totally forgot (I'd cut it up quite small).
- Want to make this a spicy Thai chicken salad? Try adding some crushed red pepper flakes, cut-up fresh Thai chilis, or some sriracha sauce to the dressing.
- Substitutions: Feel free to swap the scallions with red onions. You can also use a clove of minced garlic instead of the garlic powder if you prefer.
- I use one of my favorite kitchen tools to grate the ginger (it's so much easier to grate when it's frozen!), my Microplane zester/grater.
- Leftovers: This is the type of salad that you can still eat in a day or two (my husband was fine with the leftovers), but I did have one reader mention that the leftovers aren't as good as on day 1 (it became a bit watery/soggy), so you could certainly halve all the ingredients if you don't want any leftovers. Or, make the same amount of dressing and only add half (add the second half when ready to serve batch 2).
More Thai-inspired recipes to try:
If you love Thai food as much as I do, I hope you'll give this easy Thai chicken salad a try!
Questions? Leave me a comment below! As always, tag me #saltandlavender on Instagram so I can see your creations!
Thai Chicken Salad with Peanut Dressing
- 1 pound coleslaw mix
- 3 cups shredded cooked chicken
- 1/4 cup scallions chopped
- 1 red bell pepper chopped
- 1/2 cup chopped peanuts
- Small handful fresh cilantro chopped (optional but recommended)
- Small handful fresh basil sliced thin or torn (optional)
- Salt & pepper to taste
- 5 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon pure sesame oil see note
- 1/4 teaspoon garlic powder
- 1 teaspoon fresh ginger grated
- 3 tablespoons water or more as needed
- Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
- Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.
- You don't need to add the cilantro or basil, but they definitely add extra flavor and freshness.
- Helpful hint: It's much easier to grate ginger when it's frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don't use it in time!).
- I use the sesame oil found in the Asian section of the grocery store. It's got quite a strong/nutty flavor. It's darker in color and sometimes you'll find it labeled as toasted sesame oil. I just buy whichever brand is in stock.
- Serves 4-6. You may want to halve it if you don't want leftovers.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.